Description
Salmon en Croûte is an elegant and impressive French-inspired dish featuring a flaky, center-cut salmon fillet wrapped in golden, buttery puff pastry. The salmon is topped with a flavorful herbed cream cheese and Dijon mustard mixture, optionally combined with spinach, creating a rich and savory filling. This recipe is perfect for special occasions like holidays or dinner parties but remains surprisingly easy to prepare, delivering a sophisticated presentation with minimal effort.
Ingredients
Scale
Salmon & Filling
- 1 lb skinless salmon fillet (center-cut, pin bones removed)
- 4 oz cream cheese, softened
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 1 clove garlic, minced
- 2 tbsp chopped fresh dill or parsley
- Salt and pepper to taste
- Optional: 1/2 cup cooked spinach, squeezed dry and chopped
Pastry & Finishing
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Prepare Cream Cheese Mixture: In a small bowl, combine the softened cream cheese, Dijon mustard, lemon zest, minced garlic, chopped fresh dill or parsley, and a pinch of salt and pepper. If using spinach, fold it into this mixture to create a flavorful filling.
- Roll Out Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet into a rectangle slightly larger than the salmon fillet, allowing enough pastry to fully enclose the fish.
- Assemble the Salmon en Croûte: Place the seasoned salmon fillet in the center of the pastry. Spread the cream cheese mixture evenly over the top of the salmon. Carefully fold the pastry over the salmon, sealing the edges with a dab of water and crimping with a fork to secure the pastry edges.
- Prepare for Baking: Transfer the wrapped salmon seam-side down onto the prepared baking sheet. Use a sharp knife to cut small slits on top of the pastry to allow steam to escape during baking.
- Apply Egg Wash: Beat the egg and brush it generously over the surface of the pastry to achieve a beautiful golden brown finish during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the pastry is golden brown, puffed, and cooked through.
- Rest and Serve: Remove from the oven and let the salmon en croûte rest for 5 minutes to set. Slice carefully and serve warm with desired accompaniments such as lemon wedges, hollandaise sauce, or a light salad.
Notes
- Serve with lemon wedges, hollandaise sauce, or a fresh light salad for a complete meal.
- Can be prepared ahead of time and chilled for a few hours before baking to save time on the day of serving.
- Ensure the spinach is thoroughly squeezed dry before adding to prevent soggy pastry crust.
- Use fresh herbs like dill or parsley for the most vibrant flavor.
- Make sure all pin bones are removed from the salmon for safe and enjoyable eating.
